Today's recipe comes from page 60. It's actually for a lime pound cake ("It's a Fine-Lime Pound Cake," as he calls it), but as I mentioned in my last post, all the fall ingredients were bursting out of the aisles in Wegmans this weekend. So, I had to use apple cider instead of lime. Cinnamon instead of lime zest.

And vanilla instead of lemon extract. And though I used Greek yogurt in my cake, it's the only non-vegan ingredient in the mix. Just substitute your favorite vegan yogurt (I imagine the coconut varieties would work incredibly well!).

Here's what Richard has to say about this recipe:

When you eat a regular pound cake, you're walking a fine line, because you're starting with a pound of butter, a pound of sugar, a pound of . . . a pound of . . . But with my cake, you're just eating fine limes, and you'll be divine.

APPLE CIDER POUND CAKE

What you'll need . . .

1-3/4 cups wheat pastry flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup Greek yogurt (or non-dairy, I just didn't have any on hand)

3/4 cups sugar (I used Sugar in the Raw pulsed a couple times in my food processor)

Spoon into the prepared pan. (I was worried that the batter seemed to stiff -- but it won't pour. And it's OK. It turns out beautifully!)

Bake until golden -- just around 30 to 35 minutes. Cool cake completely on a wire rack.

If you'd like to make the glaze (but it's seriously not necessary), just whisk together 1/2 cup of confectioners' sugar, 2 teaspoons Greek yogurt (or substitute), 3 teaspoons of apple cider, and a dash of cinnamon. We stored ours in a little dish and spooned it out as desired.